CHEF JEFF — ONE BYTE AT A TIME: Edamame Dip

This Asian-inspired recipe is great with rice crackers.

Edamame Dip

1 12-ounce bag frozen shelled edamame, still frozen

¾ cup water

1 tablespoon Asian sesame oil

1 tablespoon orange juice

Salt

Place edamame and water in a microwave-safe bowl. Cover and microwave on high until edamame are tender, 2 to 3 minutes.

Combine edamame, cooking liquid, sesame oil and orange juice in work bowl of food processor and process until smooth, adding more water, 1 tablespoon at a time, if necessary, to achieve desired consistency. Scrape into an airtight container and season with salt. The edamame dip will keep in the refrigerator for up to a week.

Yield: Serves 4 to 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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